Teriyaki Chicken Skewers with Rice and Cucumber

1. 1 Chicken thighspack 900 g ≈ 5,95 € 180 g
2. 2 Long-grain ricepack 800 g ≈ 1,73 € 70 g
3. 3 Cucumbers≈ 2,95 € per kg 100 g
4. 4 Teriyaki sauce 30 ml
5. 5 Soy sauce 10 ml
6. 6 Honey 10 g
7. 7 Fresh ginger≈ 6,30 € per kg 5 g
8. 8 Garlic≈ 9,50 € per kg 4 g
9. 9 Sesame oil 5 ml
10. 10 Sesame seeds 5 g
11. 11 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, add 140 ml water and a pinch of salt, then cook covered for 15 minutes until tender. Let sit covered for 5 more minutes.

2. Cut chicken¹ thighs into 3 cm cubes, then toss with teriyaki sauce, soy sauce, honey, grated ginger, minced garlic⁸, and sesame oil. Marinate for 15 minutes.

3. Thread chicken¹ onto skewers or leave as chunks.

4. Grill in a hot skillet-grill for 10–12 minutes, flipping occasionally, until browned and fully cooked through.

5. Slice cucumber³ into thick rounds, sprinkle skewers with sesame seeds, and serve with rice.